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Cozy Philly Cheesesteak Stuffed Peppers Recipe Easy Creamy Provolone Sauce

Philly cheesesteak stuffed peppers - featured image
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A warm, cheesy twist on classic Philly cheesesteak using ground beef stuffed in bell peppers and topped with a creamy provolone sauce. Perfect for a cozy weeknight meal that’s quick and satisfying.

Ingredients

Scale
  • 4 large bell peppers (any color, red or yellow preferred)
  • 1 lb ground beef (or thinly sliced sirloin)
  • 1 medium yellow onion, thinly sliced
  • 1 cup sliced mushrooms (optional)
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 tsp smoked paprika
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1 cup whole milk or half-and-half
  • 1 1/2 cups shredded provolone cheese
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1/4 tsp garlic powder
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 375°F (190°C). Slice tops off bell peppers and remove seeds and membranes. Place peppers upright in a baking dish.
  2. Heat olive oil in a skillet over medium-high heat. Add sliced onions and mushrooms; cook about 5 minutes until softened and caramelized. Add minced garlic and cook 30 seconds until fragrant.
  3. Add ground beef to skillet, break up with spatula, and cook until browned, about 6-8 minutes. Season with salt, pepper, smoked paprika, and red pepper flakes. Remove from heat.
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 1-2 minutes to form a roux. Slowly whisk in milk and cook 3-4 minutes until slightly thickened.
  5. Remove saucepan from heat and stir in shredded provolone cheese until melted and smooth. Add garlic powder, salt, and pepper to taste. Thin with more milk if sauce is too thick. Keep warm.
  6. Spoon beef and veggie mixture evenly into hollowed peppers. Pour creamy provolone sauce over each pepper, letting some pool in the baking dish.
  7. Cover dish loosely with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes to brown tops and bubble sauce.
  8. Let stuffed peppers rest for 5 minutes before serving.

Notes

Do not overcook peppers to keep them tender but firm. Caramelize onions and mushrooms well for depth of flavor. Whisk roux constantly to avoid lumps in cheese sauce. Let milk and cheese come to room temperature before cooking for best melt. Rest peppers 5 minutes after baking for better texture. Slice a thin sliver off pepper bottoms if they wobble in the dish.

Nutrition

Keywords: Philly cheesesteak, stuffed peppers, provolone sauce, comfort food, easy dinner, cheesy, ground beef, weeknight meal

Find it online: https://coracooks.com/cozy-philly-cheesesteak-stuffed-peppers-recipe-easy-creamy-provolone-sauce/